Recipe: Buckwheat Soba Noodle Salad


A gluten-free, Dairy-free, whole food recipe

This flavorful side dish can be eaten warm or cold. In the winter months, it’s delicious served warm.

1 package buckwheat soba noodles (or gluten free linguini noodles)
1 cup grated carrots
1 cup thinly sliced red cabbage
3 green onions, sliced into rounds
1/2 cup chopped cilantro
1/4 cup sesame seeds, toasted

3 TBS sesame oil
2 TBS wheat-free tamari
2 TBS brown rice vinegar
1 TBS maple syrup
1 to 2 tsp hot pepper sesame oil
1 to 2 teaspoons grated fresh ginger
2 to 3 cloves garlic, crushed

Cook the buckwheat noodles according to the directions on the package. When the noodles are cooked, drain and rinse with cool water and set aside.

Place the cooked noodles and the other vegetables in a large bowl.

In a separate bowl, whisk together the ingredients for the dressing. Pour the dressing over the salad and toss well. Serves 4 generously.

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Maggie Christopher
Maggie Christopher is a certified holistic nutrition counselor and a licensed marriage and family therapist. She combines the wisdom of whole foods nutrition along with emotionally-based therapy to support individuals in uncovering and healing the root causes of their cravings. She provides a safe environment to explore the emotional reasons for the eating habits that prevent you from reaching your health goals. She offers step-by-step guidance and delicious recipes that support you in introducing whole natural foods that promote health, calm cravings and allow you to feel satisfied. For a free nutrition consultation, visit her website or call.


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